Tuesday, April 20, 2010

Hot Tamale Casserole

I found this recipe in a magazine (Womans Day) and tried it a while back. We liked it. It was when Nancy was home visiting so I adjusted the recipe so that she could eat it except for the cheese on the top. Since the first time I have adjusted the recipe even more so that it is even better now. I am just going to post my version of the recipe. Enjoy!

In a small heavy saucepan, bring the water, salt and cayenne to a boil. Reduce heat to a gentle boil, slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan.Meanwhile, in a large skillet, cook the turkey, onion, red pepper over medium heat until meat is no longer pink. Stir in the beans, enchilada sauce, chilies, olives, chili powder and cilantro; heat through.Spread polenta into a greased 8 in. square baking dish. Top with meat mixture and sprinkle with cheese. Cover and bake at 350 for 25 minutes.